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Replace the cover on the slow cooker. Set the slow cooker on
on low heat and cook for 7 to 8 hours. Or set it on high heat
and cook for 3½ to 4 hours.
At the end of the cooking time, remove the chicken and veg-
etables to a plate, cover and keep warm. Skim the fat from the
pan sauce. Measure the remaining sauce. Add more chicken
broth if necessary to make 2 cups. Transfer the liquid to a
medium sauce pan. Combine the ¼ cup chicken broth with 2
tablespoons all-purpose flour in a small bowl. Stir until smooth.
Add the flour broth mixture to the sauce pan. Cook the sauce
on medium heat until thick and bubbling. Drizzle some of the
sauce over the chicken. Put the remaining sauce into a gravy
boat. Sprinkle the parsley over the chicken and serve. Pass the
additional sauce.
Serves 4
Delicious served with creamy, soft polenta.